Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
I have been craving tomato soup and a grilled cheese all week. Normally I would use my own recipe, but I found a recipe for soup that I wanted to try the other day. It looked fairly simple to make and made only one to two servings.
Plus, it had a lot of great reviews. So, I made it. Sadly, I ended up throwing it away. I hate it when that happens.
It was not silky in the least and quite granular (even before I added the cream). I tried pushing it through a sieve to smooth it out a bit, but to no avail. It was also sadly lacking in flavor. I should have just stuck with one of my own recipes.
I was still craving tomato soup today and so that is what I did, I went to one of my own recipes and downsized it to make only two servings. You can find the original recipe here.
.JPG "Creamy Tomato Soup")
I do like trying new recipes from time to time, and I always give credit where credit is due, but there is no way I could share with you the recipe I used. I wouldn't want you to waste your ingredients as well. I found myself sitting here scratching my head in wonder at why so many people liked that other recipe.
Mind you, taste is a very individual thing. One man's meat is another man's poison they say.
.JPG "Creamy Tomato Soup")
The original recipe for the soup I am sharing with you today comes from a book I had entitled, "Comfort Food, wholesome recipes that take you back home" great recipes from Mother's Bistro & Bar. It was one that my boss had in her collection, and I found myself buying a copy to have at home.
I left it in the UK when I came back to Canada and have not been able to replace it.
.JPG "Creamy Tomato Soup")
WHAT YOU NEED TO MAKE CREAMY TOMATO SOUP FOR TWO
Simple everyday ingredients. I don't do complicated if I can help it.
- 1/4 cup (60g) butter, divided
- 1 medium onion, peeled and chopped
- 1 1/2 ribs celery, trimmed and coarsely chopped
- 1/2 bay leaf
- 1 small sprig fresh thyme
- 1 (14 1/2 oz) (400g) tins of chopped tomatoes in puree undrained
- 1 1/2 TBS tomato puree (tomato paste)
- 3 TBS plain all-purpose flour
- 1 cup (240ml) half and half (single cream)
- 1 cup (240ml) milk
- 1/3 cup (80ml) heavy cream (double cream)
- salt and freshly ground black pepper to taste
.JPG "Creamy Tomato Soup")
I tend to buy the 14-ounce tins of Hunts Heirloom chopped tomatoes these days. I was buying larger tins, but I just can't get them all used. I ended up with too many containers of tomatoes in the freezer. So now I buy the smaller tin, which most times costs as much as the larger tin, but at least there is no waste.
Tomato paste is what is known as concentrated tomato puree in the UK. Usually found in a squeeze tube. I am a fan of the squeeze tube and was quite pleased to find some here in Canada.
If you can't find half and half cream, feel free to use undiluted evaporated milk. (Not sweetened condensed.) Whipping cream works well as double cream.
.JPG "Creamy Tomato Soup")
I think one of the reasons this soup is so nice is that there is no water or stock in it. Also, you thicken it with a cooked creamy mixture.
It is a bit more involved than the other recipe I tried, but at the end of the day, it is well worth all of the extra effort.
.JPG "Creamy Tomato Soup")
HOW TO MAKE CREAMY TOMATO SOUP FOR TWO
It does look a bit involved, but trust me, it's really quite simple to make. You know you're worth it!
Melt 1/2 TBS of butter in a large saucepan. Add the onion and celery. Cover and cook on low over low heat until very soft, about 20 minutes.
Add the bay leaf, thyme, tinned tomatoes and tomato puree. Bring to a simmer and cook for a further 10 to 15 minutes.
Melt the remaining butter in a saucepan. Whisk in the flour. Cook for several minutes to cook out the flour taste. It should smell a bit nutty. Slowly whisk in the half and half and milk, allowing the flour mixture to absorb each addition before adding another.
.JPG "Creamy Tomato Soup")
Bring to a boil, then reduce to a slow simmer and cook for 15 minutes, stirring occasionally. Pour this into the pot with the tomatoes, whisking it in well. Whisk in the cream until smooth.
Cook over medium heat for about 10 minutes longer. Remove the bay leaf and thyme.
Puree the soup until smooth using an immersion blender, food processor, or a regular blender (take care when using a blender). Strain through a mesh strainer into a clean pot, discarding any solids.
Bring the soup to a simmer. If it seems too thick you can add a bit more milk until you get it to the consistency you want it to be. Season to taste with salt and pepper and serve.
.JPG "Creamy Tomato Soup")
Of course the best thing to enjoy with tomato soup is a grilled cheese sandwich. I have been making mine in the air fryer of late. I really like the way they turn out. Nice and crispy, not soggy in the least.
Place one slice in the air fryer basket butter side down. Top with 2 slices of processed cheese. Place the other slice on top, butter side up. Air fry for 5 minutes at 400*F/200*C. Flip over and continue to air fry for an additional 3 minutes. Perfection.
.JPG "Creamy Tomato Soup")
I was very pleased with how this tasted, downsized. I knew that I loved it in its full rendition, but now I can say with authority that I also love it half sized.
It's a really delicious soup. Rich and tasty, with a lovely consistency. I am sure you are going to love it. I will stand behind this 100%.
If you are looking for a rich, full bodied tomato soup with a beautiful consistency, look no further.
.JPG "Creamy Tomato Soup")
Some other soups you might enjoy are: (Ask me if you want to reduce the amounts. I will be more than happy to help.)
Stone Soup was one of my children's favorite stories when they were growing up and so this simple cabbage, tomato and rice soup became known as Stone Soup. It's a deliciously hearty testament to what can be done with a bit of this, a bit of that, and a whole lot of nothing!
A fabulously tasty soup filled with ham and white beans. You do need to plan ahead as the beans need soaking. One word describes this perfectly. Delicious. This is gorgeous ladled into heated bowls and served hot with some crusty bread.
Yield: 2
Creamy Tomato Soup (for two)
Cook time: 1 HourTotal time: 1 Hour
This rich and delicious soup makes a fabulous lunch or light supper, especially when paired with a grilled cheese sandwich! (See notes for how to make an air fryer grilled cheese.)
Ingredients
- 1/4 cup (60g) butter, divided
- 1 medium onion, peeled and chopped
- 1 1/2 ribs celery, trimmed and coarsely chopped
- 1/2 bay leaf
- 1 small sprig fresh thyme
- 1 (14 1/2 oz) (400g) tins of chopped tomatoes in puree undrained
- 1 1/2 TBS tomato puree (tomato paste)
- 3 TBS plain all-purpose flour
- 1 cup (240ml) half and half (single cream)
- 1 cup (240ml) milk
- 1/3 cup (80ml) heavy cream (double cream)
- salt and freshly ground black pepper to taste
Instructions
- Melt 1/2 TBS of butter in a large saucepan. Add the onion and celery. Cover and cook on low over low heat until very soft, about 20 minutes.
- Add the bay leaf, thyme, tinned tomatoes and tomato puree. Bring to a simmer and cook for a further 10 to 15 minutes.
- Melt the remaining butter in a saucepan. Whisk in the flour. Cook for several minutes to cook out the flour taste. It should smell a bit nutty. Slowly whisk in the half and half and milk, allowing the flour mixture to absorb each addition before adding another.
- Bring to a boil, then reduce to a slow simmer and cook for 15 minutes, stirring occasionally. Pour this into the pot with the tomatoes, whisking it in well. Whisk in the cream until smooth.
- Cook over medium heat for about 10 minutes longer. Remove the bay leaf and thyme.
- Puree the soup until smooth using an immersion blender, food processor, or a regular blender (take care when using a blender). Strain through a mesh strainer into a clean pot, discarding any solids.
- Bring the soup to a simmer. If it seems too thick you can add a bit more milk until you get it to the consistency you want it to be. Season to taste with salt and pepper and serve.
Notes
To make a quick and easy air fryer grilled cheese, take two thick slices of your favorite bread and butter each slice on the outside with softened butter. Place one slice in the air fryer basket butter side down. Top with 2 slices of processed cheese. Place the other slice on top, butter side up. Air fry for 5 minutes at 400*F/200*C. Flip over and continue to air fry for an additional 3 minutes. Perfection.
Thanks so much for visiting! Do come again!
Sauerkraut is one of those things that people either love or loathe. I am from the love it crew. It is something we would have as an occasional treat when I was growing up. Basically, this was because my father was from the loath it crowd.
Therefore, my mother only cooked it when she knew he was not going to be around. It was something she had grown up with and adored. As far as I know all of us children love it, although I am sure they will correct me if I am wrong!
My grandfather's people came from the South Shore of Nova Scotia, the Bridgewater/Lunenburg region in an area called New Germany. Lots of Germans settled in that area and so a lot of the foods which were enjoyed have a German or German Dutch history.
My grandfather always made his own sauerkraut. He kept it in a barrel in the cellar. My mother always told the story about how the juice from the raw kraut cured her of an illness when she was a child.
My sister still makes her own kraut, for probiotic purposes.
.JPG "Pickled Pork & Sauerkraut")
Pork and sauerkraut have a natural affinity for each other. Sometimes my mother would cook it with pork hocks, or a cottage roll ham. Sometimes wieners. We didn't really care. We loved it any way she cooked it.
She would always serve it with mounds of fluffy mashed potatoes. I loved to load my potatoes with butter and then mash the kraut into the potatoes. I could eat a whole plate of that and nothing else.
.JPG "Pickled Pork & Sauerkraut")
Today I cooked mine with a piece of sweet-pickled pork. Sweet-pickled pork is like the corned beef of the pork family.
The only way to really describe it is that its pork shoulder which has been preserved in a brine consisting of salt, sugar, seasoning, and vinegar.
This was a common way of preserving pork back in the days before refrigeration. This cut of pork would not really make good hams (which traditionally come from the upper leg of the pig.) The bellies would be smoked and made into bacon. The shoulder was ideal for pickling.
.JPG "Pickled Pork & Sauerkraut")
Slow cooking it in this manner, along with some sauerkraut, yields tender and juicy meat. The sauerkraut helps to tenderize the pork, and the pork helps to inject its flavor into the kraut.
It is a taste marriage made in heaven. Pure and simple. This is comfort food with a capital "C."
.JPG "Pickled Pork & Sauerkraut")
WHAT YOU NEED TO MAKE PICKLED PORK & SAUERKRAUT
Very simple ingredients that are available everywhere.
- 1 piece of sweet-pickled pork (about 1 1/2 pounds/680g)
- 1 container of fresh sauerkraut (holding about 3 cups)
- 1 bay leaf
- 1 small onion, peeled and chopped
- 1/2 medium apple, cored, peeled and chopped
- 1 TBS soft light brown sugar
- 1/2 cup (120ml) boiling water
To serve:
- 1 recipe of fluffy mashed potatoes
.JPG "Pickled Pork & Sauerkraut")
I know that sweet-pickled pork is not available everywhere, but you can also use a pork Cottage Roll which is very similar. You can also use smoked pork hocks, or ham.
If you can find it, however, do use the pickled pork!
The brand of sauerkraut I used this time was from Lewis Mountain Farms in New Brunswick. Normally I would use Tancook from the South Shore.
.JPG "Pickled Pork & Sauerkraut")
I like to add some chopped onion and apple for flavor, as well as a bay leaf. You can also add a few juniper berries if you have them. I did not have any today. Juniper berries have a slightly piney flavor that goes very well with pork.
I always like to drain and rinse the pork and the kraut well to get rid of some of the salt. I do add some water to the cooking dish to make up for this, but you can use chicken stock instead, or even apple juice which is really nice.
.JPG "Pickled Pork & Sauerkraut")
HOW TO MAKE PICKLED PORK & SAUERKRAUT
I have used a slow cooker to cook this today, which is actually my preferred method. It yields consistent results, tender meat and perfectly cooked kraut, but you can also cook this in the oven if you wish. (You can see the slow cooker I use here. I love it.)
Rinse your meat really well in cold running water and then pat dry. Set aside.
Drain your sauerkraut in a colander and rinse with cold running water. Drain again. Dump into the ceramic insert of your crockpot. Stir in the chopped apple, onion, bay leaf and brown sugar, combining everything well together.
.JPG "Pickled Pork & Sauerkraut")
Nestle the piece of pork down into the kraut mixture. Pour the boiling water over the kraut around the pork.
Cover and cook on high for 5 to 6 hours until tender. Alternately cook on low for about 7 - 8 hours.
To cook in a conventional oven, prepare as above placing everything into an oven-proof casserole dish. Cover tightly and bake at 325*F/160*C/gas mark 3 for 3 to 4 hours, checking periodically to make sure it doesn't cook dry and topping up with a bit more water if need be.
Spoon the kraut onto a platter. Slice the pork into thick slices and add to the platter. Serve immediately with buttery mashed potatoes on the side.
.JPG "Pickled Pork & Sauerkraut")
This is one of my favorite comfort food meals. I had not cooked any in ages. I think the last time I cooked it was when I was home in 2011 when my mother had her lung cancer operation. Today this was a wonderful taste of nostalgia for me.
Of course, I had to enjoy it with my favorite mashed potatoes, nice knob of butter melting into the top of my potatoes. I was in sauerkraut heaven!
.JPG "Pickled Pork & Sauerkraut")
Some other comfort food indulgences that you might enjoy are:
FRIED CABBAGE AND POTATOES - I adore cabbage and I adore potatoes. They are two of my most favorite vegetables. Combine them both and I am in comfort food heaven! This is a simple side dish that goes well with just about anything. If you are a vegetarian, it makes a delicious main dish, especially if you serve it with a nice square of cornbread on the side!
STEWED BRISKET AND POTATOES - Crusty, buttery little drop biscuits . . . tender in the middle and dropped on top of a beautiful rich gravy, tender potatoes and those delicious chunks of beef brisket!
Yield: 4
Pickled Pork & Sauerkraut
Prep time: 10 MinCook time: 6 HourTotal time: 6 H & 10 M
This is comfort food pure and simple. I love to serve this with a nice pile of buttery mashed potatoes. This is cooked in a crock pot, but can also be cooked in a regular oven.
Ingredients
- 1 piece of sweet pickled pork (about 1 1/2 pounds/680g)
- 1 container of fresh sauerkraut (holding about 3 cups)
- 1 bay leaf
- 1 small onion, peeled and chopped
- 1/2 medium apple, cored, peeled and chopped
- 1 TBS soft light brown sugar
- 1/2 cup (120ml) boiling water
To serve:
- 1 recipe of fluffy mashed potatoes
Instructions
- Rinse your meat really well in cold running water and then pat dry. Set aside.
- Drain your sauerkraut in a colander and rinse with cold running water. Drain again. Dump into the ceramic insert of your crockpot. Stir in the chopped apple, onion, bay leaf and brown sugar, combining everything well together.
- Nestle the piece of pork down into the kraut mixture. Pour the boiling water over the kraut around the pork.
- Cover and cook on high for 5 to 6 hours until tender. Alternately cook on low for about 7 - 8 hours.
- To cook in a conventional oven, prepare as above placing everything into an oven-proof casserole dish. Cover tightly and bake at 325*F/160*C/gas mark 3 for 3 to 4 hours, checking periodically to make sure it doesn't cook dry and topping up with a bit more water if need be.
- Spoon the kraut onto a platter. Slice the pork into thick slices and add to the platter. Serve immediately with buttery mashed potatoes on the side.
Thanks so much for visiting. Do come again!
There is a distinct Autumn chill in the air today. As I write this it is the 1st of October. This is the time of year that we can begin enjoying the odd bowl of soup.
I love soup suppers. Usually, they are fairly easy to put together, quick to make and often hearty and deliciously rib-sticking!
This delicious recipe I am sharing today is one I found and adapted from the Gooseberry Patch book entitled, Autumn Recipes from the Farmhouse. It is attributed to Shelley Turner from Boise ID.
I love the recipes in the Gooseberry Patch books. They are always simple and delicious. The kind of food that you want to feed your family and yourself!
.JPG "Ham, Potato & Green Bean Soup")
This is a great little soup. It goes together very quickly and uses things that I almost always have in my larder/refrigerator/freezer.
I always keep an assortment of tinned vegetables in my store cupboard. I am a queer duck I suppose. I love canned green beans and carrots and corn. I think the only canned vegetables I am not fussy on are peas and Brussels sprouts.
.JPG "Ham, Potato & Green Bean Soup")
I actually cannot think of a vegetable that I don't like. Having an assortment of canned vegetables in the store cupboard has always served me well. You can use them for all sorts of tasty casseroles and dishes such as this tasty soup recipe I am sharing today.
This delicious soup makes for a great little dinner when you are short on time but still want to feed your family something which is hearty and balanced.
True confession, I cut the recipe in half today. I am however, showing you the full-sized recipe. If you would like to know my half-sized measurements, message me. I am happy to share them.
.JPG "Ham, Potato & Green Bean Soup")
WHAT YOU NEED TO MAKE HAM, POTATO & GREEN BEAN SOUP
There is nothing complicated or out of the ordinary here.
- 3 1/2 cups (490g) peeled, diced potatoes
- 1 stick celery, diced
- 1 small onion, peeled and diced
- 3 1/4 cups (780ml) chicken broth (stock)
- 1 (14 1/2 oz/420g) tin of cut green beans, drained
- 1 cup cooked ham, diced (about 3/4 pound)
- 1/4 tsp dried thyme
- garlic powder (not salt), fine sea salt, and ground pepper to taste
- 5 TBS butter
- 5 TBS all-purpose plain flour
- 2 cups (480ml) whole fat milk
- Grated cheese to serve (I like cheddar)
.JPG "Ham, Potato & Green Bean Soup")
You can use diced boiled ham if you wish, or even diced leftover roasted ham. Obviously if you have leftover roasted ham, it will have a bit more flavor than the regular diced boiled ham.
Today I used a piece of a ham steak which I had.
For the chicken stock, I use a liquid stock concentrate that you re-constitute with water. You can use any kind of chicken stock which you have, even stock cubes, but bear in mind stock cubes will be a bit saltier than regular stock. Judge the amount of seasoning you use accordingly.
.JPG "Ham, Potato & Green Bean Soup")
I don't see why you can't use frozen cut green beans in this soup. They may take a bit longer to cook through to a nice texture. You don't want them to be crispy tender in this. You really want them to melt in your mouth. Fresh green beans would also be nice.
But if you are using fresh or frozen green beans, my advice is to pre-cook the before adding them to the soup. I just used regular cooking potatoes and onions. I do not recommend using red onions.
.JPG "Ham, Potato & Green Bean Soup")
Do use full fat milk. It will add a nice creamy rich flavor and texture to the soup. It really is delicious.
I served mine with crackers, but you could also serve it with soft dinner rolls, crusty bread, or even a grilled cheese for the heartiest of eaters.
.JPG "Ham, Potato & Green Bean Soup")
HOW TO MAKE HAM, POTATO & GREEN BEAN SOUP
Nothing really could be easier. It's very simple.
Combine the potatoes, onion, celery and chicken broth in a soup pot. Bring to the boil over high heat. Reduce to medium. Add the ham and green beans, along with any seasonings.
Simmer until the potatoes are tender.
Melt the butter in a saucepan. Whisk in the flour and cook for about 2 minutes to cook out the flour taste, stirring constantly. Slowly whisk in the milk. Cook and stir over medium heat until thickened.
Whisk the milk mixture into the potato soup. Heat through gently. Ladle into heated bowls, topping each serving with cheese if desired.
.JPG "Ham, Potato & Green Bean Soup")
I was really pleased with how this soup turned out. For something which was essentially a very simple make, the flavors were outstanding. I wasn't sure about the garlic, but I added it, and I am glad that I did. I think I added about 1/4 tsp which was just enough.
It was just enough without going overboard. I also added the thyme myself. Thyme goes very well with green beans (as does garlic) and potatoes and ham for that matter. It added a deliciously high hint of herbiness. If you are not fond by all means leave it out.
That bit of cheese sprinkled on top was a really nice touch. You can of course leave that off. It isn't a given, but it went very well.
I really, really enjoyed this soup. I will definitely be making it again! I highly recommend.
.JPG "Ham, Potato & Green Bean Soup")
If you are a lover of soups, you might also enjoy these other delicious options! Tis the season!
STONE SOUP -Stone Soup was one of my children's favorite stories when they were growing up and so this simple cabbage, tomato and rice soup became known as Stone Soup. It's a deliciously hearty testament to what can be done with a bit of this, a bit of that, and a whole lot of nothing!
LITTLE MEATBALL SOUP - It's amazing what you can do with a package of macaroni, a tin of tomatoes, some stock cubes and a pound of Italian sausage!! This deliciously hearty soup is fantastic ladled into heated bowls and topped with a smattering of good, grated cheese! Some garlic toast on the side would be great!
Ham, Potato & Green Bean Soup
Yield: 4
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
A creamy soup that comes together in minutes. Hearty and delicious! We enjoy it with a bit of cheese sprinkled on top.
Ingredients
- 3 1/2 cups (490g) peeled, diced potatoes
- 1 stick celery, diced
- 1 small onion, peeled and diced
- 3 1/4 cups (780ml) chicken broth (stock)
- 1 (14 1/2 oz/420g) tin of cut green beans, drained
- 1 cup cooked ham, diced (about 3/4 pound)
- 1/4 tsp dried thyme
- garlic powder (not salt), fine sea salt, and ground pepper to taste
- 5 TBS butter
- 5 TBS all-purpose plain flour
- 2 cups (480ml) whole fat milk
- Grated cheese to serve (I like cheddar)
Instructions
- Combine the potatoes, onion, celery and chicken broth in a soup pot. Bring to the boil over high heat.
- Reduce to medium. Add the ham and green beans, along with any seasonings.
- Simmer until the potatoes are tender.
- Melt the butter in a saucepan. Whisk in the flour and cook for about 2 minutes to cook out the flour taste, stirring constantly. Slowly whisk in the milk.
- Cook and stir over medium heat until thickened.
- Whisk the milk mixture into the potato soup. Heat through gently.
- Ladle into heated bowls, topping each serving with cheese if desired.
Subscribe to:
Posts (Atom)
Social Icons